Friday, December 18, 2009

Fruitcake Recipes


Recipes and tips for making delicious holiday fruitcakes
By Diana Rattray, About.com Guide

Fruitcakes get an awful lot of bad press, especially the mass produced varieties, but a rich homemade version can be incredibly delicious.

The South, with it's great love for baking cakes, has offered many fruitcakes through the years. In Mary Randolph's "The Virginia Housewife" (1824), there is a recipe for "A Rich Fruit Cake" with a pound cake batter and 9 pounds of assorted raisins, currants, almonds, and citron. "Mrs. Hill's New Cookbook" (1872) gives recipes for five, including a "Cheap Fruitcake," "Confederate Fruit Cake," and "Black Cake."

Generally, fruitcake is a mixture of fruits and nuts with just enough batter to hold them together. When wrapped in cloth and foil, saturated with alcoholic liquors regularly, and kept in in tightly closed tins, a fruitcake may be kept for months or even years.

Have It Your Way...

If there are certain fruits you don't like, you can always include more of another, or some of your own favorites. Dried fruits cooked in juice can take the place of candied fruits, and seeds can replace nuts. To convert a favorite "dark" fruitcake recipe to a "light" fruitcake, leave out the dark spices, use light colored fruits (golden raisins, dried apricots, etc.), and replace dark corn syrup or molasses with light corn syrup.



To view complete article visit: http://hospitalitytrainingcenter.com/12001.html

Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987

For a complete list of TAP Series online programs offered by the Hospitality Careers Training Center as well as upcoming ServSafe class dates and locations, course description, cost, online registration, and ServSafe Essentials 5th Edition Textbook, visit: http://www.hospitalitytrainingcenter.com/

Friday, December 11, 2009

Coca-Cola Puts HFC Vending Machines on Ice


Full Phase-Out Set for 2015
By GreenBiz Staff
Published December 04, 2009


ATLANTA, GA — The Coca-Cola Company has pledged to replace all its vending machines using hydrofluorocarbons with coolers that employ more environmentally friendly refrigerants by 2015, the beverage firm and Greenpeace said.


Coca-Cola and it bottling partners have about 10 million vending machines and coolers operating around the world. The move to replace all of them with HFC-free units will reduce carbon emissions by 52.5 million metric tons over the life of the new equipment, which is roughly equivalent to taking 11 million cars off the road for a year, the firm and the organization estimate.


Coca-Cola and the environmental group made their joint announcement yesterday, capping almost a decade of work on the issue that dates to Greenpeace’s raucous challenge to the beverage giant at the 2000 Olympic Games in Sydney to come up with refrigerants that are not as harmful to the environment.


Since then Coca-Cola has spent about $50 million in research and development of cleaner cooling technology for vending machines and commercial coolers and is focusing on two: compressed carbon dioxide for larger units and hydrocarbon refrigeration for smaller units.



To view complete article visit: http://hospitalitytrainingcenter.com/12001.html

Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987

For a complete list of TAP Series online programs offered by the Hospitality Careers Training Center as well as upcoming ServSafe class dates and locations, course description, cost, online registration, and ServSafe Essentials 5th Edition Textbook, visit: http://www.hospitalitytrainingcenter.com/

Thursday, December 10, 2009

Contact your senators about health care reform



Debate continues this week in the Senate on health care reform, with the possibility of votes to advance the legislation. As you know, the Senate intends to conduct a full vote on the bill this month. Sen. Maria Cantwell (D-Wash.) recently agreed to partner with the National Restaurant Association to champion one of our key provisions.
 
To view complete article visit: http://hospitalitytrainingcenter.com/12001.html

Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987

For a complete list of TAP Series online programs offered by the Hospitality Careers Training Center as well as upcoming ServSafe class dates and locations, course description, cost, online registration, and ServSafe Essentials 5th Edition Textbook, visit: http://www.hospitalitytrainingcenter.com/

Wednesday, December 9, 2009

100 Things Restaurant Staffers Should Never Do


This article, by Bruce Buschel, was posted in two parts on the New York Times Small Business "You're the Boss" blog. The article was discussed on Monday, December 7th's Midmorning with Kerri Miller from Minnesota Public Radio. Yesterday's blog has a link to listen to that discussion. Many Minnesota servers and customers called to voice their opinion during the one hour program. The article ends with a quote from Bill Gates that we can all relate to, "Your most unhappy customers are your greatest source of learning."


Source: http://boss.blogs.nytimes.com/


By Bruce Buschel


Herewith is a modest list of dos and don’ts for servers at the seafood restaurant I am building. Veteran waiters, moonlighting actresses, libertarians and baristas will no doubt protest some or most of what follows. They will claim it homogenizes them or stifles their true nature. And yet, if 100 different actors play Hamlet, hitting all the same marks, reciting all the same lines, cannot each one bring something unique to that role?



1. Do not let anyone enter the restaurant without a warm greeting.



2. Do not make a singleton feel bad. Do not say, "Are you waiting for someone?" Ask for a reservation. Ask if he or she would like to sit at the bar.


3. Never refuse to seat three guests because a fourth has not yet arrived.


4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right.


5. Tables should be level without anyone asking. Fix it before guests are seated.


6. Do not lead the witness with, "Bottled water or just tap?" Both are fine. Remain neutral.


7. Do not announce your name. No jokes, no flirting, no cuteness.


8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.


9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.


10. Do not inject your personal favorites when explaining the specials.



To view complete article visit: http://hospitalitytrainingcenter.com/12001.html
Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987

For a complete list of TAP Series online programs offered by the Hospitality Careers Training Center as well as upcoming ServSafe class dates and locations, course description, cost, online registration, and ServSafe Essentials 5th Edition Textbook, visit: http://www.hospitalitytrainingcenter.com/

Tuesday, December 8, 2009

Twin Cities food writers provide holiday tips


On Monday, December 7th Minnesota Public Radio's Midmorning host Kerri Miller talks with Dara Maskowitz Grumdahl and Rick Nelson, loacl twin cities food writers, to provide tips for celebrating the season with food and drink. Dara Moskowitz Grumdahl is a food writer for Minnesota Monthly and four-time winner of the James Beard Award. Her new book is "Drink This: Wine Made Simple." Rick Nelson is a food writer for the Star Tribune.


To view complete article visit: http://hospitalitytrainingcenter.com/12001.html

Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987

For a complete list of TAP Series online programs offered by the Hospitality Careers Training Center as well as upcoming ServSafe class dates and locations, course description, cost, online registration, and ServSafe Essentials 5th Edition Textbook, visit: http://www.hospitalitytrainingcenter.com/

Monday, December 7, 2009

Your Chicken is Probably Contaminated



A recent Consumer Reports study finds that two-thirds of whole broiler chickens tested across the country harbored salmonella and/or campylobacter. Urvashi Rangan is the author of the study, and tells host Liane Hansen of National Public Radio, which chickens made the good and bad lists. Transcript below.



LIANE HANSEN, host:


How safe is your chicken dinner? Apparently, not very. A recent Consumer Reports investigation put the birds to the test. They bought 382 uncooked whole chickens from over 100 different stores in 22 states and hired an outside lab to test for disease-causing bacteria. The results: two-thirds of the whole broiler chickens they tested harbored salmonella and another pathogen called campylobacter. Both are the leading bacterial causes of food-borne illness. Urvashi Rangan is the author of the Consumer Reports study. She says the results are troubling.


To view complete article visit: http://hospitalitytrainingcenter.com/12001.html


Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987


For a complete list of TAP Series online programs offered by the Hospitality Careers Training Center as well as upcoming ServSafe class dates and locations, course description, cost, online registration, and ServSafe Essentials 5th Edition Textbook, visit: http://www.hospitalitytrainingcenter.com/


Tuesday, December 1, 2009

MIRACLE ON 25TH STREET


11.30.09 9:15am CST: Open Arms has a great deal to be thankful for. We have secured $8.1 million and successfully completed our capital campaign! The success of our campaign will allow us to finish construction of our new facility at 25th Street and Bloomington Avenue and begin serving even more clients with chronic, progressive and potentially life-threatening illnesses.

Since announcing our campaign in May of 2007, we have had tremendous support from this community – from a $5 gift from the four-year-old daughter of a volunteer to a million dollar donation from longtime supporters. More than 1,200 individuals, foundations, corporations and faith communities have contributed to our campaign. This tremendous outpouring of support – in the midst of the Great Recession – means Open Arms will qualify for an $800,000 challenge grant from the Kresge Foundation and a $400,000 challenge grant from the Bush Foundation.


To view complete article visit: http://hospitalitytrainingcenter.com/12001.html


Hospitality Careers Training Center

2751 Hennepin Ave S #297

Minneapolis, MN 55408-1002

(612) 216-3987


Monday, November 30, 2009

Holiday Food Safety Success Kit


Purchasing the turkey

Be prepared! Before purchasing your turkey, make ample space in your refrigerator, moving shelves if necessary.

Fresh or frozen? There is no quality difference between a fresh or frozen turkey although fresh turkeys have shorter shelf lives. By purchasing a frozen turkey, you can get the turkey in advance and take advantage of special sales. Fresh turkeys provide convenience because they do not require thawing.

What size turkey do I need to buy? When purchasing a whole turkey, purchase at least one pound of uncooked turkey per person. You'll have enough for the feast and for leftovers too. (see checklist for more purchasing details)

When should I buy it? Keep in mind that a whole turkey takes about 24 hours per four to five pounds to thaw in the refrigerator. (For example: A 15-pound frozen bird will take 3 to 4 full days to thaw in the refrigerator.) Ideally, purchase your frozen turkey as far in advance as necessary to safely thaw it in the refrigerator. If buying a fresh turkey, purchase it only 1 to 2 days before the meal and keep it refrigerated.


To view complete article visit: http://hospitalitytrainingcenter.com/12001.html


Hospitality Careers Training Center

2751 Hennepin Ave S #297

Minneapolis, MN 55408-1002

(612) 216-3987


Friday, November 27, 2009

FDA v. Sharkco Seafood International Inc.


FDA NEWS RELEASE

For Immediate Release: November 24, 2009

Media Inquires: Siobhan DeLancey, siobhan.delancey@fda.hhs.gov, 301-796-4668
Consumer Inquires: 1-888-INFO-FDA

FDA Seeks Permanent Injunction Against Sharkco Seafood International Inc.
Sharkco’s History of Violations Prompts FDA to Seek Court Action

The U.S. Food and Drug Administration (FDA) is seeking a permanent injunction against Sharkco Seafood International Inc., located in Venice, La. The injunction is intended to stop the seafood processing company from distributing scombrotoxin-forming fish in interstate commerce. Consumption of scombrotoxin-forming fish that are not properly preserved or refrigeratedcan result in scombroid food poisoning, a foodborne illness that results from eating spoiled or decayed fish. Scombrotoxin-forming fish most commonly include mackerel, sardines, tuna, bluefish, and mahi mahi.

To view complete article visit: http://hospitalitytrainingcenter.com/12001.html

Hospitality Careers Training Center

2751 Hennepin Ave S #297

Minneapolis, MN 55408-1002

(612) 216-3987

www.hospitalitytrainingcenter.com

Monday, November 23, 2009

Rosemary Roasted Turkey Recipe


By: Star Pooley

"This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving."

Prep Time:25 Min

Cook Time:4 Hrs

Ready In:4 Hrs 45 Min
Original Recipe Yield 1 (12 pound) turkey

Ingredients
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey

To view complete article view:


Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987

Thursday, November 12, 2009

HCTC to offer HACCP Online Training


Developed in conjunction with NSF International, the Hospitality Careers Training Center is proud to provide this exclusive on-line HACCP Manager certificate training program.


This course meets both nationally and internationally accepted HACCP standards. It contains the information needed to effectively participate in the organization, development, implementation and management of a successful HACCP plan. The trainee will experience practical, real world interactive case studies that cover the "five preliminary steps" of a HACCP plan and the application of its "seven principles". Also included are HACCP plan development forms that can be printed out and used to create a HACCP program.


To view complete article visit: http://hospitalitytrainingcenter.com/12001.html


Hospitality Careers Training Center

2751 Hennepin Ave S #297

Minneapolis, MN 55408-1002

(612) 216-3987


Monday, November 9, 2009

Holiday Food Safety During Pregnancy


Learn how to keep you and your unborn baby healthy this holiday season by being food safe. The holiday season is a very exciting time of year filled with parties, family gatherings and lots of food. From turkey and dressing to every type of dessert imaginable, there is never a time of year when food is more of a focus. While it is important that everyone keep food safety in mind during this season, it is especially important for pregnant women to do so.

To view complete article visit: http://hospitalitytrainingcenter.com/12001.html

Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002

(612) 216-3987


Tuesday, November 3, 2009

Minn. Food Shelves To Get Donation From Farmers


Source: WCCO.com

ST. PAUL (AP) ―Minnesota farmers are giving 85,000 pounds of pork and more than 36,000

pounds of cheese to food shelves.

Representatives of the state Pork Board, Milk Producers Association and Soybean Research & Promotion Council announced the donation with Gov. Tim Pawlenty on Friday. The agricultural groups are working together as Minnesota Farmers Helping Families.

Representatives of the state Pork Board, Milk Producers Association and Soybean Research & Promotion Council announced the donation with Gov. Tim Pawlenty on Friday. The agricultural groups are working together as Minnesota Farmers Helping Families.


To view complete article visit: http://hospitalitytrainingcenter.com/12001.html



Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987


Friday, October 16, 2009

Crispy Cones on Colbert Report


Crispy Cones were featured on Colbert Report last night. Crispy Cones is not about ice creams. It is about portable food - putting food in a cone. Quite a unique idea actually.Crispy Cones' motto is "The food you love in a cone."


They're incredibly versatile, delicious with fillings from eggs to salads, pizza to deli, stir fry to carnitas, BBQ, stews and even dessert. Any food that's ever been eaten between two slices of bread, in a wrap or on top of pizza can now be enjoyed drip free, anywhere, anytime and on the go with Crispycones.Crispycones make portion control simple and consistent with delicious cones that range from snack to meal size and are perfect for all day parts.


Crispycones look and feel like artisanal breads but have the advantage of being portable, microwaveable, seamless and mess free. They heat quickly to a perfect crispness in a variety of ovens including conventional, microwave and rapid cook systems such as the TurboChef.


Hospitality Careeres Training Center

2751 Hennepin Ave S #297

Minneapolis, MN 55408-1002

(612) 216-3987


Thursday, October 15, 2009

The 2009 MONOPOLY® Game at McDonald’s® Makes Every Day a Potential $1 Million Dollar Day


New NBC partnership will showcase daily Million Dollar Dice Roll

OAK BROOK, Ill. (October 6, 2009) – The MONOPOLY® Game at McDonald’s® is back today, giving customers a chance to increase their bankroll and play for huge prizes featuring the daily "$1 Million Dollar Dice Roll" and a $100,000 Online Jackpot Sweepstakes. McDonald’s food and other prizes will also be up for grabs, including $50 or $500 Shell Nitrogen Enriched Gift Cards, Xbox 360® Entertainment Systems, free Boingo® Wi-Fi at more than 11,000 Wi-Fi enabled McDonald's restaurants in the U.S. and My Coke Rewards® Points.

"The MONOPOLY Game at McDonald’s has become a part of pop culture that our customers love and anticipate each fall," said Douglas Freeland, director of marketing, McDonald’s USA. "This year is more exciting than ever, with customers getting the chance to win $1 million every day."

Rolling the Dice on NBC
McDonald’s customers can enter codes from collected Game Pieces at www.playatmcd.com for a chance to win the opportunity to participate in the "$1 Million Dice Roll" on NBC network shows such as "The Jay Leno Show" and NBC Sports primetime programming. One lucky player each day will land on "Chance" on the virtual Online Game Board. Then, for 29 consecutive days beginning October 6, NBC’s primetime personalities will trigger a MONOPOLY Game at McDonald’s Dice Machine on their behalf for a chance to win either $1 million (if they roll double sixes) or $10,000 (for all other combinations). Players can also watch each dice roll at playatmcd.com.

New Ways to Play and Win Online and via Mobile Phone
• Online: Now through November 16, the MONOPOLY Game at McDonald’s goes "social," giving customers the opportunity to enter Game codes through a Facebook application that can be downloaded from www.facebook.com/mcdonalds. Players can download the application and enter codes from their personal Facebook page, but must go to http://www.playatmcd.com/ to complete registration. With the application, players can invite friends to play and update their status by answering the proverbial, "What would you do with $1 million?"
• Mobile Phone: Players can also take their Game play "on the go" by entering Game codes via a text-enabled mobile phone to "96363" but must go online to complete the registration.*
• Twitter: Players can also receive updates about the "$1 Million Dice Roll" by following McDonald’s on Twitter at @McDonalds.

Additional Information About the 2009 MONOPOLY Game at McDonald’s
The 2009 Game is available at participating McDonald’s restaurants in the U.S. beginning October 6 through November 2, or while supplies last, and online at PlayatMcD.com through November 16. Customers will get a chance to win $1 million, as well as a $100,000 Online Jackpot Sweepstakes, additional $50 - $50,000 cash prizes in-restaurant, and other rewards from this year’s promotional prize partners, including Xbox 360® Entertainment Systems, Shell, My Coke Rewards® and Boingo® Wi-Fi. Players can collect Game Pieces for the 2009 MONOPOLY Game at McDonald’s on Medium and Large Fountain Drinks, Large McCafé Hot Cups, Hash Browns, Angus Third Pounders, Large French Fries, 10-piece and 20-piece Chicken McNuggets.

The MONOPOLY Game at McDonald’s is open to residents of the U.S., Canada, Guam and Saipan. The online Game is open to residents of the U.S. and Canada. For complete details and official Game rules, visit http://www.playatmcd.com/.
About McDonald’s

McDonald's USA, LLC, is the leading foodservice provider in the United States serving a variety of wholesome foods made from quality ingredients to millions of customers every day. More than 80 percent of McDonald's 13,700 U.S. restaurants are independently owned and operated by local franchisees. For more information about McDonald's visit http://www.mcdonalds.com/ or log on at any of the 11,000 Wi-Fi enabled McDonald’s U.S. restaurants.

About NBC
NBC Entertainment develops and schedules a wide spectrum of programming for the groundbreaking network’s primetime, latenight, and daytime schedules. NBC’s quality programs and innovative lineup have earned it critical acclaim, ratings success, particularly among young, upscale viewers, and numerous awards, including many more Emmy Awards than any network intelevision history.

NBC’s more colorful roster of popular scripted series includes the three-time Emmy-winning "30 Rock" (starring Golden Globe and multiple Emmy winners Tina Fey and Alec Baldwin) and the Emmy-winning "The Office" (starring Golden Globe winner and Emmy nominee Steve Carell). In addition, NBC offers such hit dramas as "Heroes" -- NBC's #1 series of the 2007-08 season in
18-49 -- and the powerful "Law & Order" franchise, anchored by the original "mother ship" series that matched "Gunsmoke" as the longest-running drama series in the history of television.
In the alternative series realm, NBC boasts "The Celebrity Apprentice," hosted by Donald Trump and produced by Mark Burnett, as well as the popular competitive weight-loss series "The Biggest Loser" -- which in Spring 2009 delivered its biggest average audience since Fall 2004. Likewise, NBC shines in all seasons with the unpredictable "America's Got Talent" -- the #1 original summer series in total viewers of 2006, 2007, 2008 and 2009. NBC also airs fresh and original miniseries and event programming throughout the year.

About Hasbro
Hasbro, Inc. is a worldwide leader in children’s and family leisure time products and services with a rich portfolio of brands and entertainment properties that provides some of the highest quality and most recognizable play and recreational experiences in the world. As a brand-driven, consumer-focused global company, Hasbro brings to market a range of toys, games and licensed products, from traditional to high-tech and digital, under such powerful brand names as TRANSFORMERS, PLAYSKOOL, TONKA, MILTON BRADLEY, PARKER BROTHERS, TIGER, CRANIUM and WIZARDS OF THE COAST. Come see how we inspire play through our brands at http://www.hasbro.com. © 2009 Hasbro, Inc. All Rights Reserved.

© 2009 McDonald’s MONOPOLY TM, ® & © 2009 Hasbro

*Standard text messaging and data rates may apply.

For more information contact:
Molly McKenna, McDonald’s USA
630-623-6593 or molly.mckenna@us.mcd.com
Megan Severs, GolinHarris
312-729-4122 or msevers@golinharris.com
McDonald’s Electronic Press Kit
http://mcdepk.com/monopoly2009

Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987

Tuesday, October 13, 2009

What is Degos Disease?


Degos Disease seems to be a disease of the blood vessels - a thrombotic vasculopathy.

Cells in the linings of the walls of the medium and small veins and arteries under the skin swell when they become inflamed.

This causes the blood flow to be restricted.

Where this happens, spots (lesions) appear on the skin. They are small and red, slightly raised (we are building up a library of photos of Degos skin lesions on this web site: if you have any more photos, please let us know).

As they develop, the centre becomes dry and white (atrophic). Sometimes the spots itch.

You can see some typical lesions in the picture above and at the following site:
http://tray.dermatology.uiowa.edu/Degos01.htm

In some people, the disease stays at this stage and other symptoms do not develop. We know of one patient who was diagnosed in 1973 and is still well and working full-time.

Be aware that information on some sites is inaccurate . You will read statistics and numbers which might scare you - but they are often based on projections and on published case reports. There are lots of Degos patients whose cases haven’t been written up and who are alive and well.

There are also lots of confident assertions which just aren’t true! For example: "This disease affects mainly young men" - not in our experience! Or "The lesions don’t appear on the soles of the feet" - wrong again! Percentages and actual numbers can’t be right, as no-one has compared living patients until now. Take it all with a pinch of salt and add your experience to our site and to the data being collected in Dessau, Germany.

Our collective knowledge will make the difference between assertive inaccuracies on medical sites and clear truth on this Degos Disease site.

Most of us are leading full and normal lives. Some patients have a few lesions on the skin; others have hundreds. We don’t yet know if numbers are significant.

Sometimes the disease affects blood vessels in other parts of the body. Most commonly, the gut, the central nervous system or the eyes are involved.

Most case histories in the medical literature are of ‘worst case’ scenarios.

Detailed article about Degos Disease by Noah S Scheinfeld, MD, JD, FAAD. http://www.emedicine.com/derm/topic931.htm

Other names for Degos disease are:
* Malignant atrophic papulosis
* Köhlmeier - Degos disease
* Köhlmeier disease
* Degos - Köhlmeier disease
* Degos disease
* Degos syndrome
* Erythrokeratoderma en cocardes
* Thromboangiitis obliterans



Hospitality Careers Training Center

2751 Hennepin Ave S #297

Minneapolis, MN 55408-1002

(612) 216-3987


Monday, October 12, 2009

10 Foods Most Likely to Make You Sick


Leafy Greens, Eggs, and Tuna Are Among Foods Mostly Like to Cause Food-borne Illness

By Todd Zwillich
WebMD Health News

Oct. 6, 2009 -- Here's a surprise: Some of the healthiest foods may also be the most likely to cause food-borne illness.

That's the conclusion in a report by the Center for Science in the Public Interest (CSPI). The report shows leafy greens, sprouts, and berries are among the most prone to carry infections or toxins.

"We don't recommend that consumers change their eating habits," says Caroline Smith DeWaal, the CSPI's head of food safety programs. Instead, the group is trying to point out vulnerabilities in the nation's food safety system as it lobbies Congress to beef up enforcement.

The group analyzed CDC data on food illness outbreaks dating back to 1990. They found that

leafy greens were involved in 363 outbreaks and about 13,600 illnesses, mostly caused by norovirus, E. coli, and salmonella bacteria.

The rest of the top 10 list included:
* Eggs, involved in 352 outbreaks and 11,163 reported cases of illness.
* Tuna, involved in 268 outbreaks and 2,341 reported cases of illness.
* Oysters, involved in 132 outbreaks and 3,409 reported cases of illness.
* Potatoes, involved in 108 outbreaks and 3,659 reported cases of illness.
* Cheese, involved in 83 outbreaks and 2,761 reported cases of illness.
* Ice cream, involved in 74 outbreaks and 2,594 reported cases of illness.
* Tomatoes, involved in 31 outbreaks and 3,292 reported cases of illness.
* Sprouts, involved in 31 outbreaks and 2,022 reported cases of illness.
* Berries, involved in 25 outbreaks and 3,397 reported cases of illness.

It is unclear how many of the outbreaks can be blamed on the foods themselves. The CDC's database can't discriminate between outbreaks caused by tomatoes, for example, vs. those caused by other ingredients in a salad. Foods like potatoes are almost always consumed cooked, so it is unlikely that potatoes themselves caused 108 outbreaks.

Still, Smith DeWaal called the list "the tip of the iceberg" when it comes to food-borne illnesses in the U.S. Not all outbreaks are reported to public health authorities. In addition, the analysis focused only on foods regulated by the FDA; that leaves out beef, pork, poultry, and some egg products, which are policed by the U.S. Department of Agriculture.

"Consumers always want to know what they should do to avoid getting sick," says Sarah Klein, lead author of the report. She recommends "defensive eating," including keeping food cold and cooking it thoroughly, chilling oysters and avoiding them when raw, and avoiding raw eggs or using them in homemade ice cream.

Several bills that are circulating in Congress aim to crack down on food safety by requiring all food producers to keep written safety plans and giving the FDA more power to inspect plans and enforce rules.

"In a relative scale our food supply remains quite safe," says Craig Hedberg, a professor of environmental and occupational health at the University of Minnesota School of Public Health. The CDC says 76 million Americans get sick from food-borne illnesses each year.

"Because most people don't experience a bad outcome from a lapse in good behavior it's difficult to enforce," he says.



Hospitality Careers Training Center
2751 Hennepin Ave S # 297
Minneapolis, MN 55408-1002
(612) 216-3987


Friday, October 9, 2009

Titanic Teas: Canapes a Amiral At St. Paul Hotel


The Saint Paul Hotel is hosting several "Tribute to the Titanic"-themed teas in conjunction with exhibit "Titanic: The Artifact Exhibition" being presented at The Science Museum of Minnesota. The teas will be held at 3 p.m. on Saturday, October 10 and 17.
Saint Paul Hotel Executive Chef Lance Kapps created a five-course tea menu that was inspired by the food served on The Titanic. This morning he demonstrated the first course, Canapés a Amiral.
The Tribute to the Titanic Teas are $35 per person and includes tax and gratuity. For reservations or further information on any of The Saint Paul Hotel's popular afternoon teas, please call 651-228-3860 or go online to http://www.saintpaulhotel.com/.

Canapés a Amiral
Thin Sliced Baguette 20 slices
Lime Juice 1 tsp
Shrimp (21/25 count) 10 poached, halved lengthwise
Flying Fish Roe 2 tbsp
Shrimp Butter:
Vegetable Oil 1 tbsp.
Shallot 1 large shallot, minced
Garlic 1 clove
Shrimp (21/25) 8 oz with shell on
Brandy ¼ cup
Cream Cheese 4 oz.
Butter, softened 2 tbsp
Tomato Paste 1 tbsp
Salt and Pepper to taste
Vanilla Dash

Method:
1. In a sauté pan heat oil and add shallots and garlic, cook till soft.
2. Increase heat to high and add the shell on shrimp.
3. Sauté shrimp for 3 to 4 minutes until shells are pink.
4. Peel shrimp and discard the shells.
5. Add brandy to sauté pan and deglaze the pan and reduce for 30 seconds.
6. Add brandy, shrimp, and vegetables to a food processor bowl.
7. Puree shrimp mixture until finely chopped, and then add cream cheese, butter, tomato paste, salt, pepper, and vanilla. Process until smooth.
8. Place sliced baguette on to a baking sheet and toast under a broiler for 1 minute on each side.
9. Drizzle lime juice over cooked shrimp halves.
10. Place shrimp butter in a piping bag fitted with a star tip. Pipe shrimp butter onto toast. Garnish with cooked shrimp halves and flying fish roe.

Source: Kare11

Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987

Thursday, October 8, 2009

TAP Series Online Food Manager Certification


The Hospitality Careers Training Center is proud to offer the TAP Series online Food Manager training programs as an alternative to traditional classroom learning. Online courses available for both initial certification and recertification. Recertification is approved in Wisconsin and Minnesota. Students are able to complete the lessons at a pace that is comfortable for them.

For more information visit: http://www.hospitalitytrainingcenter.com/


Hospitality Careers Training Center

2751 Hennepin Ave S #297

Minneapolis, MN 55408

(612) 216-3987

Wednesday, October 7, 2009

NSF International Acquired Surefish


Largest North American Certifiers Unite to Provide Seafood Quality and Safety Certification Needs

ANN ARBOR, Mich. and LYNNWOOD, Wash. – NSF International, a not-for-profit, public health and safety organization that has been providing inspection and certification services to the food industry for over 65 years, today announced the acquisition of Surefish, Inc., a recognized seafood quality specialist and provider of independent seafood inspections and expert consultations.

NSF International, the leading global food safety specialist, and Surefish, Inc., the largest Marine Stewardship Council (MSC) leader in North America, together will help improve the safety and quality of the seafood supply for retail and foodservice industries.

NSF International is the only North American certifier that is accredited by the American National Standards Institute for Safe Quality Foods (SQF) and British Retail Consortium (BRC). The company will be branded NSF Surefish and will integrate certification experience and seafood expertise to provide comprehensive services at each step in the supply chain.
The acquisition comes at a crucial time as the increase in reported food contamination occurrences reinforce the need for enhanced quality assurance across the food supply chain. NSF Surefish will help strengthen food safety practices by providing services that will assist companies in demonstrating compliance with regulatory requirements and quality standards.

As the leading Chain of Custody certifier in North America under the MSC, Surefish fits well within NSF International's food safety training, auditing and certification programs, which support companies throughout the food supply chain. In addition, the Aquaculture Certification Council (ACC), a non profit that implements the Global Aquaculture Alliance Best Aquaculture Practices (BAP) standard, recently selected NSF International to be one of two initial certification organizations to conduct BAP standard inspections. NSF Surefish will combine this expertise with other industry leading certifications to Global Food Safety Initiative (GFSI)*-benchmarked standards, which include SQF, BRC and Food Safety System Certification (FSSC).
"We are extremely enthusiastic about the many synergies that exist between Surefish and NSF International. This acquisition will help us to continue to meet the rapidly increasing demand for quality and safety throughout the seafood supply chain," said Lisa Goche, Surefish President. "Our clients will benefit from our core offerings of seafood quality inspections, MSC Chain of Custody Certifications, consulting and auditing, as well as NSF's certifications, including BRC and SQF."

Key stakeholders who will benefit from this acquisition include fisheries, seafood wholesalers, processors, retailers, restaurants and others within the food industry.

"NSF Surefish services will help seafood companies comply with best industry practices and standards throughout the world, while providing these companies with comprehensive training, auditing, certification services and seafood quality programs. To fulfill the increased demand for these types of food safety audits, NSF International also continues to train new auditors to BRC and SQF," said Tom Chestnut, Vice President, Supply Chain Food Safety and Quality, NSF International.

CONTACT: Greta Houlahan

NSF International

Phone: (734) 913-5723



Hospitality Careers Training Center

2751 Hennepin Ave S #297

Minneapolis, MN 55408

(612) 216-3987

Tuesday, October 6, 2009

Corcoran Boy, 6, Dies From H1N1 Complications


by: Esme Murphy; WCCO

A 6-year-old Corcoran, Minn. boy died from complications because of an infection with the H1N1 influenza virus, the Hennepin County Medical Examiner said Monday.


Nathanael David Schilling died on Sept. 24. He was pronounced dead in an ambulance outside his family's home.


The medical examiner said Nathanael died from an inflammation of the heart muscle, complicating the H1N1 infection. He had no underlying medical conditions.


The boy lived in rural Corcoran and was a first-grader at St. John's Lutheran School, also in Corcoran. The principal said the student's faith is helping them deal with Nathanael's loss.


"We teach the kids very clearly that they're baptized and they're members of God's family. And they can take that with them and knowing that Nathan is part of that family too," said Principal Gary Volderbring.


Nathanael is described as a happy, typical 6-year-old. The Volderbring said the family is receiving an outpouring of support.


The state epidemiologist Nathanael's case is rare.


"What I can tell you is that it is very unusual to have such a severe case. As I said, most people don't have complications but that's why we want people to know if something seems to not be going in the right direction, we want you to talk to your doctor," said Dr. Ruth Lynfield.


This marks the third death of a child from Minnesota under the age of 9 from complications related to H1N1, also referred to as swine flu, the Minnesota Department of Health said. There have been seven H1N1-related deaths in Minnesota total.


Minnesota Commissioner of Health, Dr. Sanne Magnan, said for most people the H1N1 flu is not severe but, it's apparent that children are especially vulnerable to the new virus.


The severe H1N1 symptoms to watch for are trouble breathing, vomiting, confusion and high fever. Lynfield said most people who have the H1N1 virus continue to suffer relatively mild symptoms.


The first doses of the H1N1 vaccine are in Minnesota right now. They are being distributed to health care workers at local hospitals.


Of Minnesota's 327 hospitalized cases of H1N1 to date, 138 of them were children under the age of 9.

Source: WCCO


Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MM 55408
(612) 216-3987

Monday, October 5, 2009

National Fruit & Vegetable Consumption Report


The State Indicator Report on Fruits and Vegetables, 2009 shows that Minnesota, along with all other states in the country, is not meeting national objectives for consumption of fruits and vegetables.
The report for the first time provides state data on fruit and vegetable consumption, environmental supports and policies that may help Americans eat more fruits and vegetables. The consumption data come from the Centers for Disease Control and Prevention’s (CDC) health surveillance systems.
With a national Healthy People 2010 goal of increasing the proportion of Americans eating at least 2 fruits daily to 75% and increasing the proportion of Americans eating at least 3 vegetables daily to 50%, only 27.3% and 25.8% of Minnesota adults met the goals, respectively.






Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minnneapolis, MN 55408-1002
(612) 216-3987

Friday, October 2, 2009

Stab At The Heart


By Bogus Doug

One of the best restaurants in the city of Saint Paul is Heartland. That’s a true statement by popular and critical affirmation as well as from personal experience. Heartland’s chef-owner, Lenny Russo, writes one of the “community voice” blogs at the Star Tribune website, via which he delivered a bombshell today:

Heartland to St. Paul: “So long. It was great while it lasted.”

Another victim of the wretched economy, you might think. Just another casualty in the cut-throat restaurant industry which has seen so many closings already this year, perhaps you assume.

But that’s not the story here. Heartland is doing fine. Saint Paul, however, might be broken.

It seems there is a new Saint Paul city ordinance being proposed by Ward 1 council member Melvin Carter III. The ordinance is characterized by Mr. Russo thusly:

[The ordinance] require[s] every business located within the boundaries of the municipality that serves any sort of prepared food to have on hand at all times an allergen handbook listing every ingredient in every item served. Not only must this handbook be updated to reflect any changes to the items being offered for sale, but it must also be available for viewing by anyone who desires to do so regardless of the fact that the handbook likely contains proprietary information that any competitor may access at his or her own discretion.

Being a parent of children with severe food allergies, I am certainly sympathetic to the motivation of the proposed ordinance. It can be truly frightening when your child begins having an unexpected food allergy reaction. We have allergy kits for two of our three children for this very reason, but you never want to depend on that alone. As soon as your child begins to have an allergic reaction a parent’s mind instantly fills with visions of anaphylactic shock and the possibility that your measly first-aid remedies won’t be enough this time. The desire to keep your child safe from such potentially life threatening experiences is entirely natural.

The question here is not whether it’s a good idea to make food allergy information available. All things being equal, of course it is. But all things are not equal. The way one answers basic questions of who bears the burden of risk for an allergy and how much effort food sellers should be required to undergo in the name of preventing accidental allergen reaction can be the difference between a viable business community and a regulatory hell from which business flees. If you think that’s even remotely an exaggeration of the case, take a look at Mr. Russo’s assessment of this new regulation on his restaurant (all emphases below mine).

As many people well know, our restaurant changes its menu on a daily basis due to the fact that we purchase locally produced ingredients that are sourced from small, family farms that practice sustainable agriculture. In addition, all of our menu items are produced from scratch utilizing whole foods.

In analyzing the operational impact of this ordinance, I did an approximation of how many recipes are employed on a daily basis in order to produce our menu. I found that number to be in the range of 120 recipes and sub-recipes on any given day. If I created an allergen handbook as required by the proposed ordinance, my entire day would be devoted to writing recipes and ingredient lists. That would leave no time for managing my business let alone actual cooking. Since the menu changes daily, such an exercise would have to be repeated each day and might have to be repeated more than once in the same day if we were to run out of a certain item and insert a new item as a substitution. Not only is this impractical; it is virtually untenable

Furthermore, such an allergen handbook would contain all of our proprietary information which would be available to anyone upon request. This would put us at a distinct competitive disadvantage and would damage our ability to remain a unique and successful restaurant enterprise.

Given all of that, we would no longer be able to operate Heartland in its present form within the city limits of St. Paul.

Russo is far from a cut-throat capitalist running the culinary equivalent of an unregulated sweat shop. He makes every effort to support his community in letter and spirit. His restaurant provides the kind of service to patrons and the overall community which ought to be considered a model for others. Instead the heavy hand of a government all too typically ignorant of the unintended consequences of enacting nobly intended regulations threatens to drive him out of town.

Go ahead and read all of Russo’s fairly long post. Along with other long-established Saint Paul restaurant owners he’s been trying his best to bring the devastating impact of this potential ordinance to the attention of Saint Paul’s lawmakers. All that’s managed to gain is a further month of review before a vote. But Russo, like most business owners, can’t wait until the last minute to find out what the city council intends to do to him. He’s now planning to move his restaurant to Minneapolis, a city hardly known to be lax in its own regulatory climate which ought to show you just how out-of-control Saint Paul’s government is becoming.

Russo’s post closes with a statement that may serve as the epitaph for Saint Paul’s small business community at large:

So, so long St. Paul. It was great while it lasted.

It was great for Saint Paul’s citizens as well. One wonders how much more of this they will tolerate before deciding that maybe defacto one-party rule of the city isn’t quite as fun as they thought it would be. It’s certainly making Saint Paul a poorer place.

Source: Shot in the Dark http://www.shotinthedark.info/wp/?p=5315

Hospitality Careers Training Center
2751 Hennepin Ave #297
Minneapolis, MN 55408-1002
(612) 216-3987

www.hospitalitytrainingcenter.com

Thursday, October 1, 2009

When it comes to allergens, a mandate isn’t the answer


by David Siegel, Minnesota Restaurant Association, Minnesota Lodging Association Guest Commentary

Restaurant operators across the Twin Cities have been talking recently about a proposal by a St. Paul City Council member regarding providing allergen information to customers. Council member Melvin Carter has a daughter who suffers from a severe allergy to peanuts. He had a very unfortunate experience with a clerk at a retail establishment in St. Paul while trying to find out whether the popcorn sold there was popped in peanut oil.

Ultimately, he found that it was, and thankfully did not purchase the product for his daughter. But this frustrating experience, which had been repeated in other earlier instances with other establishments, led him to the conclusion that “there ought to be a law.”

The hospitality industry knows how serious an allergic reaction to a food item can be, and the industry does recognize that this is a growing problem. Somewhere between 2 percent and 4 percent of the adult population, and up to 8 percent of the youth population, suffer from allergies. Further, the numbers are growing. Restaurant operators will tell you they respond to requests from customers on a daily basis regarding allergens and a wide range of dietary needs.

Where we differ from Council Member Carter is in the approach to solving the issue. He felt that a city ordinance regarding allergen information is necessary. He sat down with the city attorney and drafted an ordinance with several requirements regarding training and providing allergen information to restaurant patrons.

Carter then brought together a task force on which I served. The task force met several times to consider his proposed mandate, and I shared with him our deep concerns. In particular, we stressed opposition to an Allergen Information Handbook that all establishments with a food license in St. Paul would have been required to maintain.

The handbook would have contained labels for every ingredient in a restaurant operation, organized by menu item. Many don’t understand the complexity of the food chain in our country and how difficult and costly such a book would be to create and maintain. Further, we believe it would increase the liability risks for restaurants. Perhaps most significant, the handbook would give consumers with allergies a false sense of security because so much of the issue relates to cross-contamination possibilities.

Through conversations with industry, Melvin Carter has come to see the challenges with the handbook and has decided against this approach for solving the problem. We commend his willingness to listen to industry.

As we have considered this issue, a broad coalition of business groups has come together to seek the best solutions. This includes the Minnesota Restaurant Association, Minnesota Lodging Association, Minnesota Licensed Beverage Association, Minnesota Retailers Association, the Saint Paul Area Chamber of Commerce, industry vendors and other partners.

Rather than mandates, we have recommended instead a voluntary effort to educate and raise awareness among restaurants across the state. We believe this can best be accomplished through industry and organizational partnerships. For those with allergies, the key is the building of relationships and the direct communication between industry operators and their customers.

We oppose mandates regarding this issue, but have committed with great sincerity to providing information and training to the industry and look forward to fulfilling that commitment.

David Siegel, CAE, IOM, is executive vice president of the Minnesota Restaurant Association and Minnesota Lodging Association.

Source: http://www.finance-commerce.com/ http://www.finance-commerce.com/article.cfm/2009/09/19/Association-update-When-it-comes-to-allergens-a-mandate-isnt-the-answer


Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987

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Wednesday, September 30, 2009

St. Paul restaurants balk at council member's proposal to list all ingredients for people with allergies


For Melvin Carter III's family, dining out is living dangerously. The St. Paul City Council member's 3-year-old daughter has a severe peanut allergy and could die if she eats peanuts and doesn't get immediate treatment.
"It's not unique to my family. Many families have to manage allergies on a daily basis," Carter said. "Shots and EpiPens are not fun to do."
Carter wants to make restaurants safer for people with allergies with a requirement that establishments make public the lists of ingredients they use.
For restaurateurs and chefs, the thought of Carter's proposal is cause for indigestion.
"The economy is in the crapper; businesses are struggling to survive; and now he wants us to list every ingredient?" said Mike Costello, owner of Costello's Bar & Grill on Selby Avenue. "He's asking the impossible. I'll guarantee Kentucky Fried Chicken is not going to tell him what's in their ingredients."
Carter has obtained advice and support from various camps. Representatives from Hospitality Minnesota, St. Paul Area Chamber of Commerce, Minnesota Nurses Association, Food Allergy Initiative and Sysco food service weighed in on the issue and agreed on this goal statement:
"Anyone should be able to walk into any food establishment in St. Paul, and when asked about food allergens, food operators and/or servers shall provide accurate information to the extent that they are able to or to refer customers to an alternative information source."
What the group didn't agree on was how the mandate would be implemented. The St. Paul Area Chamber of Commerce wanted it to be voluntary. Carter wanted a city ordinance.
He was ready to introduce a proposal to the St. Paul City Council requiring restaurants to provide customers with food allergen information in book form, listing all of the ingredients in every dish.
But he put his proposal on hold for fine-tuning after the restaurant industry reacted angrily.
"Insane" is what Tim McKee, who operates Barrio in Lowertown, Smalley's Caribbean Barbecue in Stillwater and the high-end La Belle Vie in Minneapolis, calls the proposal.
"You can't micromanage your menu like that," he said. "We accommodate people as best we can. But we're cooks, not dietitians."
The St. Paul Area Chamber of Commerce also opposed the draft proposal.
"We understand councilman Carter's concerns," said Liz Bogut, the organization's spokeswoman.
"But they're very expensive and unrealistic for these businesses to implement."
"That's why we continue to work closely with him to find an approach that's realistic."
Carter hasn't given up.
"Restaurant owners and chefs are not champions of what I'm trying to do, but they are incredibly sensitive of the needs of folks with allergies that eat in their restaurants," he said.
"I have a theory that if folks are willing to sit down and chat through stuff honestly and get to the heart of the matter face to face, a lot of this could be easier than we make it."
Kathie Jenkins can be reached at 651-228-5585.
By Kathie Jenkins
kjenkins@pioneerpress.com
Updated: 09/16/2009 12:02:40 PM CDT
Hospitality Careers Training Center
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Friday, September 18, 2009

Proper Hand Washing


Since person-to-person spread can play a significant role in the spread of some enteric pathogens, hand hygiene is a critical element of any outbreak prevention and control strategy. During outbreaks of acute gastroenteritis, all passenger and crew members should be advised and reminded to wash their hands frequently to prevent the propagation of the illness.
Steps to proper handwashing...

1. Hands should be washed using soap and warm, running water

2. Hands should be rubbed vigorously during washing for at least 20 seconds with special attention paid to the backs of the hands, wrists, between the fingers and under the fingernails


3. Hands should be rinse well while leaving the water running

4. With the water running, hands should be dried with a single-use towel

5. Turn off the water using a paper towel, covering washed hands to prevent re-contamination.

Hands should be washed after the following activities:

* After touching bare human body parts other than clean hands and clean, exposed portions of arms

* After using the toilet


* After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking

* After handling soiled equipment or utensils


* After food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks

* After switching between working with raw food and working with ready-to-eat food


* After engaging in other activities that contaminate the hands.


Stressing handwashing in your operation will create a better environment for the employer, employee, and customers.


Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987

Wednesday, September 16, 2009

ST. PAUL CITY COUNCIL; Proposal to post food allergen information put on back burner


By Havens, Chris

Publication: Star Tribune (Minneapolis, MN)

Date: Thursday, August 27 2009
Byline: CHRIS HAVENS; STAFF WRITER

A proposal to require St. Paul restaurants and caterers to providefood allergen information to customers is going to simmer for a while. St. Paul City Council Member Melvin Carter III withdrew the proposed ordinance on Wednesday along with another that would discount license fees if certain conditions about allergy awareness were met. Restaurant owners and business groups in the city have reacted angrily tothe proposed ordinance.

Carter said he pulled the proposal to allow for some fine-tuning over the next several months with the help of business owners. But, hestill intends to bring something forward, though, to have some kind of policy that allows consumers to have access to credible allergen information, he said.

"We're having a useful conversation and I want to let that take its course," Carter said. "Ultimately, I want to make sure the ordinance I propose has really good feedback from restaurant owners."

The impetus for the proposed ordinance came from Carter's 3-year-old daughter, who has food allergies.

Under the proposed ordinance, those who hold restaurant or catering licenses would need to do several things, including:

- provide an allergen information handbook to any person upon request. The handbook would contain copies of all ingredient labels for food being served

- display an allergy awareness poster,

- notify consumers in menus, on menu boards or in a noticeable location that allergen information is available,

- make sure food managers and people in charge attend food allergen training at least once every three years.

Proposal finds enemies

Also proposed was an ordinance to give a discount on license fees to restaurant and catering license holders as long as they complete atraining program and have someone on duty at all times who has viewed a video provided by the city on food allergies.

Members of the St. Paul Area Chamber of Commerce opposed the draftproposal, said Liz Bogut, the organization's spokeswoman.

"The reality is it will create tremendous difficulties and expenses for restaurants and caterers to implement and will likely open themup to significant liability issues," Bogut said. The chamber will continue to work closely with Carter to express its concerns, she said.

An effort to ban trans fats and require calorie labeling in chain restaurants was going to be introduced last winter, but it also has been put on the back burner.


Hospitality Careers Training Center

2751 Hennepin Ave S #297

Minneapolis, MN 55408

(612) 216-3987


Tuesday, September 15, 2009

Swine flu is here and 'gaining steam'


Swine flu's second act has begun, state experts say. With cases expected to peak in the next two months, their advice is to get ready and wash your hands a lot.
By MAURA LERNER, Star Tribune
Last update: September 15, 2009 - 12:39 AM
The long-anticipated fall outbreak of swine flu has begun in Minnesota, with clusters of new cases cropping up at schools and universities, health officials said Monday.
Speaking at a flu pandemic summit that drew more than 600 people, State Epidemiologist Ruth Lynfield said, "We're now experiencing our second wave.''
At the same time, Michael Osterholm, a University of Minnesota expert, predicted that the number of cases will peak in the next six to eight weeks, sending absenteeism rates soaring from schools to businesses.
"The bottom line is, it's here," Osterholm told the audience of health, business and government officials gathered in Brooklyn Center. He noted that "none of us can tell you, 12 hours from now, what this virus is going to do." He said he won't be surprised if major sporting events are canceled in the next few months because teams have too many players fighting the flu.
"This train has left the station," he said. "It's moving and gaining steam."
Osterholm also warned that cases of the novel flu strain could peak before enough vaccine arrives, possibly in October.
"I'm afraid too little vaccine is going to get here before the peak hits," said Osterholm, director of the university's Center for Infectious Disease Research and Policy.
Experts have predicted for months that the flu pandemic, which hit Minnesota in April and faded over the summer, would get a second wind once school started.
The vast majority of cases are still relatively mild, Osterholm noted, "but for that other 1 percent, this disease has been hell." In Minnesota alone, 267 people have been hospitalized, and three have died, with the majority of severe cases affecting children and young adults, officials said.
Some advice for employers
Health experts also warned that the fast-spreading virus could pose new challenges for everyone, from parents to church leaders to business owners.
They warned employers, for example, to prepare for a third or more of their employees to call in sick or miss work because of a sick child.
They also urged employers to ease up on strict sick-leave policies this fall in order to slow the spread of the virus. Osterholm noted that the key to battling the flu is to "keep sick people out of the workplace." But many workers are reluctant to stay home even when they're contagious, and that's got to change, he and others told the summit.
Several experts urged companies to drop rules that discourage sick workers from staying home, such as requiring a doctor's note during an illness.
Aggie Leitheiser, who heads the office of emergency preparedness for the Minnesota Department of Health, said some employers penalize workers who take too many sick days, and that could backfire during the current pandemic. "There are many jobs in Minnesota where people don't have sick leave," she added. "What's going to be their plan so they don't come to work sick and infect others?"
The flu outbreak will force patients -- and parents of sick children -- to think twice before rushing to the doctor, said Dr. John Hick, an emergency room physician at Hennepin County Medical Center.
He warned that hospitals and clinics won't be able to care for everyone who gets sick, and that those with milder illnesses will be better off staying home than waiting hours in the ER. "The longer in the waiting room, the more they're going to be exposed," he said.
At the same time, he said, unless they're seriously ill, they're not likely to be tested or receive any special treatment once they get in. Drugs used to treat the flu, such as Tamiflu, are being reserved for those who are severely ill or have high risk of complications, such as kids with asthma.
One minister asked if people should wear masks or gloves while giving communion at church. John Linc Stine, an assistant health commissioner, said guidelines for religious organizations are still under discussion.
Osterholm, however, wondered aloud why some churches still use shared communion cups, where people can easily share germs. "We should ban that," he said.
Many Minnesota colleges have installed extra hand sanitizers in libraries and dorms, and on Monday faculty at the University of St. Thomas were encouraged to remind students to use hand cleansers and wipe down shared keyboards in campus computer labs.
The Associated Press contributed to this report. Maura Lerner • 612-673-7384
Source: Star Tribune
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Monday, September 14, 2009

University of Minnesota Sees H1N1 Outbreak


MINNEAPOLIS, MN (WKOW) -- Another Big 10 school is dealing with an H1N1 flu outbreak. About 60 confirmed cases have been diagnosed at the University of Minnesota.
School officials are especially worried about the disease spreading in the dorms, where students are in close contact with one another.

Many are making sure to use hand sanitizers regularly and all students have been warned to take precautions.

The head of the school's Center for Infectious Diseases calls college campuses the perfect breeding ground for the virus.

"I think that by early October, this country is going to have a hell of a mess on its hands," says Dr. Michael Osterholm, Center for Infectious Disease Research & Policy. "Because this is going to build around the country over the next 3-4 weeks and we're going to see more and more infections spread out of the college campuses, out of the high schools, out of the schools, out of the daycares and it's going to basically be in the working class population of 20-55 year olds."

The university is telling students who are sick to go home. If that's not feasible, the school will try to make arrangements to isolate the students and make medical care and food available to them.

Source: WKOW


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2751 Hennepin Ave S #297
Minnapolis, MN 55408-1002
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Thursday, September 10, 2009

FDA requires faster food safety reporting


by The Associated Press

WASHINGTON September 8, 2009, 03:03 pm ET

Food makers must alert government officials of potentially contaminated products within 24 hours under a new rule designed to help federal regulators spot food safety issues sooner.
The Food and Drug Administration on Tuesday unveiled a new electronic database where manufacturers must notify the government if they believe one of their products is likely to cause sickness or death in people or animals.

Regulators said the database will help the FDA prevent widespread illness from contaminated products and direct inspectors to plants that pose a high safety concern.

"There's been a lag time; we learn about problems after people get sick," said Michael Taylor, senior adviser to the FDA's commissioner. "This is intended to inform us of contamination problems before people get sick."

The law creating the database was passed in 2007, after Congress criticized the FDA for its handling of safety problems with a range of foods and drugs.

The FDA has struggled since then to manage a spate of food-safety recalls, including national outbreaks of salmonella linked to peppers and peanut butter. President Barack Obama earlier this year pledged to improve the safety of the nation's food supply, after tainted peanut butter from a Georgia plant sickened hundreds of Americans, causing one of the largest food recalls in recent history.

"Working with the food industry, we can swiftly remove contaminated products from commerce and keep them out of consumers' hands," Taylor told reporters. Many companies already voluntarily submitted reports about possible contamination, but the new law "makes this a duty that all food facilities have," he added.

The food industry welcomed the new database, but the FDA must answer a number of questions about how it will work, according to a spokesman for the Grocery Manufacturers Association, whose members include ConAgra Foods Inc., Kraft Foods Inc. and Nestle USA Inc..

"As with any new system ... there are bound to be a number of issues to be resolved in the initial stages and we would hope that the agencies will take this into account," said spokesman Scott Openshaw.

FDA officials also plan to use the database to analyze national trends in food safety and will report their findings to the public.

The new reporting requirements apply to all U.S. facilities that are registered with the FDA to process, pack or hold food, with the exception of infant formula and dietary supplement makers, which have separate reporting requirements.


Source: NPR


Hospitality Training Center
2751 Hennepin Ave S #297
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Tuesday, September 8, 2009

Love Your Veggies Grants Now Available


The makers of Hidden Valley® Salad Dressings have announced the fourth annual Love Your Veggies™ grant program, an initiative that will provide $10,000 grants to 10 public elementary schools in the United States to support increased access to and consumption of fresh produce during school meals. The Love Your Veggies™ grant program is sponsored by the makers of Hidden Valley® Salad Dressings in partnership with School Nutrition Foundation (SNF). Visit www.LoveYourVeggies.com for complete information, including the 2009 application.
Now in its fourth consecutive year, the Hidden Valley® Love Your Veggies™ grant program has awarded $750,000 to elementary schools throughout the country for the implementation of fresh fruit and vegetable programs. Schools can apply for a grant through Nov. 6, 2009 by visiting LoveYourVeggies.com. Schools will be notified of their award status by Feb. 15, 2010. A public announcement of all 10 winners will be made in April 2010.
Why "Love Your Veggies"?

The makers of Hidden Valley® Salad Dressings know that getting children to eat more vegetables is a concern for many parents, and studies show that about 96 percent of children two to 12 years of age fall short of the recommended 2-5 cups of fruits and vegetables per day. Findings from the following studies further inspired the development of the program:
The Relevance of Ranch: A study that found children tend to consume more vegetables when paired with a moderate amount of ranch dressing. Another study suggested that consuming a moderate amount of fat with vegetables/salads may be beneficial to the body’s ability to adequately absorb fat-soluble nutrients.
Getting Kids Involved in the Process: In a study of 600 school-aged children taking part in a nutrition curriculum intended to increase vegetables and whole grains consumption researchers at Teachers College at Columbia University found that children who helped cook their own foods were more likely to eat those foods in the cafeteria, and even ask for seconds.

Making Veggie Eating Fun at Home: Parents participating in a home-based intervention program about fruits and vegetables led to increased knowledge and availability of both in the home, which was in turn a significant predictor of their children’s increased consumption.
Making a Difference in the Lunchroom with a grant program: The 2004 Child Nutrition Reauthorization Act required school districts to design and implement local school wellness policies. There is an overwhelming shortage of funds available for the execution of these programs and schools struggle to implement them successfully.

Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987